Ingredients
12
12 servings
- •1 (15.25 ounce) package white cake mix (such as Pillsbury®)
- •3 ounces white cake mix extender
- •1 ¼ cups water
- •4 egg whites
- •⅓ cup vegetable oil
- •1 (10 ounce) jar strawberry preserves
- •1 ½ cups sliced fresh strawberries, pureed
- •1 tablespoon confectioners' sugar
- •1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Blend cake mix plus extender, water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
- Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use.
- Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
- Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly spread the strawberry sauce over the cake, letting it fill the holes. Refrigerate until completely chilled.
Nutritional Facts
Per 12 servings
- Calories: 311
- Carbohydrate: 51g
- Fat: 11g
- Fiber: 1g
- Protein: 3g
- Sugar: 39g
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